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Eggplant and Basil Stir Fry

Ingredients
  Eggplant 3 , halved lengthways and cut into 1 cm/1/2 in thick slices (Aubergines)
  Salt To Taste
  Vegetable oil 1 Tablespoon
  Onions 2 , cut into thin wedges, layers separated
  Red chilies 3 , chopped
  Garlic 2 Clove (10 gm), sliced
  Lemon grass stalk/1/2 teaspoon dried lemon grass, soaked in hot water until soft 1 , chopped
  Green beans 8 Ounce, trimmed (250 Grams)
  Coconut cream 8 Fluid Ounce (250 Milliliter)
  Basil leaves 1 1⁄2 Ounce (45 Gram)
Directions

1. Place eggplant (aubergines) in a colander, sprinkle with salt and set aside for 20 minutes. Rinse under cold running water and pat dry on absorbent kitchen paper.
2. Heat oil in a wok or frying pan over a high heat, add onions, chillies, garlic and lemon grass and stir-fry for 3 minutes. Add eggplant (aubergines), beans and coconut cream and stir-fry for 5 minutes or until eggplant (aubergines) are tender. Stir in basil.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Restriction: 
Vegan, Vegetarian
Ingredient: 
Brinjal
Interest: 
Gourmet
Preparation Time: 
60 Minutes
Cook Time: 
15 Minutes
Ready In: 
75 Minutes
Servings: 
3

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Average: 4 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 486 Calories from Fat 160

% Daily Value*

Total Fat 19 g29%

Saturated Fat 13 g65.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 175 mg7.3%

Total Carbohydrates 79 g26.2%

Dietary Fiber 16.7 g66.9%

Sugars 54.4 g

Protein 8 g15.4%

Vitamin A 18.8% Vitamin C 54.1%

Calcium 8.9% Iron 10%

*Based on a 2000 Calorie diet

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Eggplant And Basil Stir Fry Recipe